Hugh Allen unveils Yiaga: a bold new culinary destination in Fitzroy Gardens

Acclaimed chef Hugh Allen has unveiled plans for a highly anticipated restaurant in Melbourne’s Fitzroy Gardens, Yiaga, set to open in late 2025.

The restaurant promises a refined yet immersive dining experience, designed to celebrate Australia’s rich natural offerings.

“I’ve always envisioned creating a serene, distinctive restaurant that enriches both guests and our team – a space that celebrates Australia’s beauty and bounty,” Mr Allen said.

The inspiration for Yiaga goes back to 2019 when, during Melbourne’s first COVID-19 lockdown, Mr Allen came across an abandoned pavilion in Fitzroy Gardens.

The site evoked childhood memories and instantly felt like the perfect location for his long-held dream.

Situated on Wurundjeri land, Yiaga will offer a meticulously crafted tasting menu that highlights Australia’s diverse food culture.

Diners can expect a showcase of premium local ingredients, from delicate seafood and wild game to unique native fruits.

Mr Allen and his team are currently refining the menu, working closely with skilled artisans, producers, and suppliers to create an experience that deeply connects with the land and its offerings.

Beyond the dining experience, Yiaga aims to be a cultural hub. Following a $4 million revamp of the pavilion, the restaurant plans to host monthly events, including guest talks, educational programs, and hands-on workshops with experts from around the world.

“Once we’re fully operational, we aim for Yiaga to become more than just a dining experience. We want as many people as possible to feel connected to Yiaga, whether visiting for dinner, attending a talk, or participating in a workshop,” Mr Allen said.

“Ultimately, we would love and envision Yiaga evolving over the years into a vibrant campus of gastronomy.”

The restaurant’s site has a rich history, originally built as tearooms in 1908 which then expanded in the 1920s before the building was severely damaged by fire in the 1960s.

A second structure, erected shortly after, housed various dining establishments before remaining vacant for nearly a decade.

Now, Mr Allen is collaborating with esteemed Australian architect John Wardle to breathe new life into the space.

Mr Wardle’s expertise in working with local materials and skilled craftspeople aligns perfectly with Mr Allen’s vision of seamlessly integrating the restaurant into the natural beauty of Fitzroy Gardens.

The structure will incorporate Victorian-sourced materials, including clay tiles, bricks inspired by tree bark textures, and ceramics made from the same clay used in the MCG’s cricket pitch.

From architecture to ingredients, Mr Allen and his team are ensuring every element is thoughtfully curated to create an experience that is both authentic and uniquely Australian.

“Being born and raised in Melbourne, I’ve always known that one day I wanted to open a restaurant here,” he said.

“Working and traveling around the world has only deepened my connection to this city. This project has already been an incredible journey, and I’m deeply grateful for the support of so many talented individuals. I can’t wait to share more as the build progresses.”